aubergine & arugula pizza

it was all about the aubergine. (read: eggplant was on sale at the market, so i was keen to find simple, inventive ways to incorporate the aubergine into my cooking!)

pizza seemed to be the ticket that night. so. good.

– preheat oven to 400F

prep the dough:
– sprinkle some whole-wheat flour on a clean surface before rolling out the fresh pizza dough (i bought some fresh from the bakery.)
– using a rolling pin, flatten out the dough into a thin, round pie
– sprinkle some more flour on the dough pie, flip over before applying the rolling pin again
– place the prepped dough pie on a pizza stone (at room temperature) or a lightly-greased, round baking pan

prep the toppings:
– 1 baby organic eggplant (sliced into bite-sized chunks)
– 1 tomato (rough chop)
– 1/4 white onion (peeled, thinly sliced)
– 1 cup fresh organic arugula
– pecorino romano (grated)

prep the pie:
– spread 2 tbsp plain, low-fat greek yogurt evenly on pizza dough
– season w/ ground black peppercorns
– add arugula leaves, then tomatoes, onions and eggplant
– season w/ 1 tsp herbes de provence
– sprinkle pecorino romano (grated) evenly over toppings
– season w/ ground black peppercorns

bake the pie:
– bake flatbread at 400F for 20min, or until crust is golden brown
– remove from oven & allow to cool on rack before slicing

food styling:
– serve w/ organic mixed greens on the side
– pairs nicely w/ your fave cabernet sauvignon